Geng (dish)
From Wikipedia, the free encyclopedia
From Wikipedia, the free encyclopedia
Gēng (Chinese: 羹; pinyin: gēng; Wade–Giles: keng1; Pe̍h-ōe-jī: keⁿ / kiⁿ) is type of thick or clear soup found in Chinese cuisine. Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup (宋嫂魚羹), and corn soup.
 | This article needs additional citations for verification. (October 2016) |
Geng dishes have been important in Chinese cuisine since early dynastic China, during or prior to the Shang dynasty (1600–1046 BC). In the past, the term "geng" was used to refer to any cooked soup or stew, with households serving it daily and for festive events.
In modern times, geng dishes consist of different ingredients commonly found in the night markets of Taiwan, and quite commonly in Fujian and Taiwanese cuisine. In Taiwan, the character for geng is sometimes written as "焿" and sometimes as "粳".
The Lao (ແກງ, [kɛ̀ːŋ]) and Thai language (แกง, [kɛ̄ːn]) terms for curry, stew, or soup, are believed to have been derived from the Middle Chinese pronunciation of geng (羹).[1] The Vietnamese term for soup, canh (e.g., canh chua), descends from the Sino-Vietnamese form of 羹.
Due to its cultural prevalence, the food has been featured in various Chinese cultural sayings and idioms:
The traditional Chinese spoon is called "diào gēng" (調羹), which means "the implement that carries geng".
Seamless Wikipedia browsing. On steroids.
Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.
Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.
